This Creamy Mushroom and Spinach Tortellini Soup is made in one pot and ready in just 30 minutes. Packed with fresh mushrooms, cheese tortellini, and baby spinach, this soup is creamy, comforting, and will warm you right up!

3 tablespoons unsalted butter

16 ounces baby bella mushrooms

1/2 yellow onion, diced

2 teaspoons minced garlic

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups low-sodium chicken broth

2 cups beef broth

8 ounces fresh cheese tortellini (see note below)

2 cups fresh baby spinach

1/2 cup milk, any kind (I used 2%)

Melt butter in medium soup pot or sauce pan over medium heat.
Once butter is melted, mushrooms, onion, garlic, thyme, salt, and pepper.
Cook over medium heat until mushrooms start to caramelize, about 5 minutes. Then remove one cup of the mushrooms and set aside.
Stir in chicken and beef broths and bring to a boil.
Cover and simmer for 10 minutes.
Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. If you do not have an immersion blender, pour soup into a regular blender and mix until pureed. Then pour back into pot.
Add tortellini and cook over low heat until tortellini is tender, about 4-5 minutes. Remove from heat.
Whisk in milk and stir in mushrooms and spinach.
Serve immediately.
Enjoy!